HARGOW RECIPES

Steps:

• Mix the two flours and add around 160ml to 170ml (in dryer climate) boiling hot water. Use a chopstick to stir in the water. Mix well and cover with a lid, set aside for 5 minutes to 10 minutes.
• Add 20ml vegetable oil. Traditionally we use pork lard in the dough. You can choose either one.
• Deal with the dough when it is still warm. Knead everything together to form a ball . The dough should be not too soft. It should be quite firm, similar to common dumpling dough. If the dough is too soft, it is hard to keep the shape after steaming and the skin lots its tenacity.
• Re-knead on operating board until smooth in surface. Cover with wet cloth and set aside for another 10 minutes.
• We can make 24 har gow out of the wrapper dough. So firstly divide the dough into halves and then each half 12 portions.Take one portion out and cover all the others with a wet cloth. Re-knead the small portion and shape it into a round ball.Brush a thin layer of oil on a wide slicing knife.Shape the dough to a round wrapper around 10cm in diameter. If you do not want to use a knife, try a rolling pin after flat it with knife. Be gently and do not break the wrapper. Gently separate it from the operating board with the knife. Take around 1 tablespoon of filling in center and assemble the har gow according to the tutorial in the video or any other ways you like. But seal them completely.
• Bring water to a boil on your stove. Brush some oil on the lined paper (so the dumplings will not stick to the paper) and place them in steam one by one. And then steam the dumplings for 5-6 minutes with high fire.
• Serve hot!

Steps:

• Combine prawns, scallops, garlic chives, lard and sesame oil in a bowl, add a large pinch of salt and refrigerate until required.
• For dumpling dough, combine wheat and tapioca starch in a bowl. Add lard and 120ml boiling water and stir to bring together. Cover and stand to cool briefly, then knead until smooth. Leave to cool completely.
• For fragrant garlic oil, heat oil in a small saucepan over medium high heat until shimmering. Add garlic and stir continuously until golden and just crisp (3-4 minutes). Remove with a slotted spoon and drain on paper towels. Remove oil from heat, cool briefly, then stir through garlic chives.
• Roll dough into a 40cm long log and cut into 20 pieces. Working with a piece at a time, roll into transparent 10cm rounds, place 1 tsp filling in centre, brush edges with water, then fold wrapper over to form a half-moon and pleat and pinch along the edge to seal. Place on a tray lined with baking paper, cover with a tea towel, and repeat with remaining dough and filling.
• Place dumplings on squares of baking paper in a steamer over a saucepan of boiling water, and steam in batches until translucent (4-5 minutes). Serve with soy sauce, fried garlic and fragrant garlic oil drizzled over to taste.